Saturday, 16 May 2015

Indiramma's Pasta recipe

We had pasta last week, made collaboratively by Devasena, my sister and Indiramma, my cook. I have posted mostly unusual Indian dishes that Indiramma makes and recipes so far, but I like variety in food. A major part of my American experience - all vegetarian - was international cuisine, Mexican, Italian, Thai, Chinese, Ethiopian, Iraqi, Afghan, Lebanese foods, besides the several Indian cuisines.

Capsicum, onion, tomato, butter for pasta


1. Sautee capsicum (green, red, yellow) in butter or olive oil
2. Sautee onions in butter or olive oil (separately from above)
3. Sautee cheese cubes with garam masala and pinch of salt (separately from above). The garam masala is for Indian taste, which abhors blandness. Use very little, bland is the basic taste of pasta. Indiramma also uses a whiff of chili powder.
4. Boil pasta in water and filter it out
5. Add some corn flour (about 4 tablespoons) to milk (about 400ml) to make white sauce
6. Pulp tomatoes (same weight as raw pasta) in a mixie, boil with milk and corn flour to make red sauce

Mix 1,2,3,4 and either 5 or 6 for pasta with white sauce or red sauce. Flavor with ground cheese and oregano.

Italians (and Westerners) use olive oil and certain other sauces. Indiramma and Devasena [my sister] prefer butter, for better flavor and since olive oil is not cheap in India.
Pastas with red and white sauces

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